Dining Room Manager

Plymouth Harbor Incorporated; Sarasota (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

Plymouth Harbor Incorporated in Sarasota, FL is seeking a Dining Room Manager to oversee all dining room services and staff within the assigned area. This is a full-time role with nights, weekends, and holidays required.

The position requires managing the dining room operations, including menus, POS usage, inventory, and service quality, while coordinating with the Director and Operations Manager. Strong communication and leadership are essential, with English fluency and Spanish ability valued.

Qualifications

• Must have a minimum of a high school diploma or equivalent.
• Two years of supervisory foodservice experience in a hospital, long-term care, or restaurant setting.
• Fluent in English and able to communicate in workplace Spanish.

Responsibilities

• Oversee dining room services and staff with service-related responsibilities.
• Enter/edit food items in the POS system and manage POS operations.
• Schedule staff to meet resident needs, including events and holidays.
• Coordinate service across dining areas and ensure highest level of service.
• Maintain sanitation, safety and daily records for meal counts and ancillary charges.

Skills

Dining room mgmt

Staff supervision

POS systems

Bilingual communication

Education

High school diploma or equivalent

Culinary training (preferred)

Tools

POS software

Job description

700 John Ringling Blvd, Sarasota, FL 34236, USA

Job Description

Posted Monday, July 27, 2026 at 4:00 AM

The Dining Room Manager is responsible for all dining room services and managing all associated staff with service-related responsibilities within his/her assigned area.

Full Time Opportunity - Nights, weekends, and Holiday required.

DUTIES/RESPONSIBILITIES

Administration

• Ensure that all menus are printed and available as required.
• Enter/edit food items in the POS system.
• Manage the point of sale (POS) computer system and ensure that staff is trained appropriately to utilize it.
• Maintain appropriate records on a daily basis for meal counts, and any necessary ancillary charges.

Staff Management

• Manage all dining room staff and make assignments appropriate to the skill level of the team member.
• Ensure that the appropriate number of staff is scheduled to meet the needs of the residents, including planning for special events.
• Provide appropriate orientation and training for all new team members.

Dining Room Management

• Work in coordination with the Director and Operations Manager to maintain appropriate inventory levels for all small wares and tabletop items necessary for meal service, room service, banquets, and take-out service.
• Conduct quality assurance audits of all dining room areas at least daily to review staff work assignments.
• Assist with greeting and seating of residents during meal service as needed.
• Ensure that residents are served the proper menu items for their assigned diet orders.
• Meet with residents throughout meal service to ensure satisfaction.
• Coordinate service in all dining areas during meals and assist food servers as necessary to ensure the highest level of service is being provided.
• Conduct pre-service “line up” with service staff.
• Ensure effective communications between the front and back of the house.
• Ensure that dining room staff complete all required opening and closing side work responsibilities.

Sanitation

• Adhere to all sanitation and food handling protocols.
• Ensure that dining room and all associated service areas are kept tidy, clean, and free of dirt and dust.

Safety

• Administer the planned program, monitoring for unsafe practices and correct them with individuals.
• Report all accidents as required by law and facility policy.
• Obtain emergency medical aid when necessary.
• Include safety inspection as a part of the daily inspection for sanitation and housekeeping.

Quality Assurance

• Participate in department quality assurance meetings.

Other

• Immediately report any accidents and/or incidents to the Director/Executive Chef or his/her designee.
• Attend required management meetings.
• Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
• Maintain work area, equipment and supplies in a clean, sanitary and organized manner. Ensure that work areas are neat and confidential materials are properly stored before leaving area on breaks, end of workday, etc.
• Work safely; complying at all times with Plymouth Harbor safety standards.
• Perform other duties as deemed necessary and appropriate, or as may be directed.

SUPERVISORY RESPONSIBILITY

• The Dining Room Manager has supervisory responsibility for service staff within his/her assigned area; this may include Assistant Dining Manager, Server, Host, Bartender, Bar Back, and Houseman.

QUALIFICATIONS

Education

• Minimum high school diploma or equivalent. Formal culinary educational training at a recognized school or university preferred.

Experience

• Must have a minimum of two years’ successful foodservice supervisory experience in a hospital or long-term care, or restaurant setting.

General

• Must have good organizational skills.
• Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
• Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence.
• Must have good communication skills; speaking, writing, and listening.
• Must be fluent in English and able to communicate in workplace Spanish.

700 John Ringling Blvd, Sarasota, FL 34236, USA